Ramen egg (6-minute)
The soft-boiled egg for ramen. The eggs go into water that is already at a rolling boil, so the 6 minutes start the moment they’re in.
Mise en place — set out in the order it goes in
Eggsstraight from the fridgeStep 2
Iced waterready before the timer endsStep 3
Prep order — what happens when, and what overlaps
minutes
05101520
Water to a rolling boil 8 min
Eggs in, 6 min 6 min
Iced water 3 min
Peel & halve 3 min
Pan / stoveHands-offBoard
Step by step
1Boil the water
high~8 minFor this step
- Waterenough to cover the eggs
Bring a pot of water to a rolling boil — enough water to cover the eggs.
Lower each egg gently on a spoon into the boiling water. 
Start the timer as they go in — exactly 6 minutes. 2Eggs in — exactly 6 minutes
high6 minFor this step
- Eggs½ per bowl of ramen
- Take the eggs straight from the fridge.
- Lower them gently on a spoon into the boiling water.
- Cook exactly 6 minutes — set a timer as they go in.
Should look like this 
When the timer goes, lift the eggs into the iced water. 
Once cool, tap all over and peel. 3Cool and peel
~3 min- When the timer goes, lift the eggs into the bowl of iced water (assumed — see notes).
- Once they’re cool enough to handle, tap them all over and peel.
Should look like this 
Halve lengthwise with a sharp knife. 4Halve
1 min- Cut each egg in half lengthwise.
- Inside: a jammy, just-set orange yolk and a set white.
- Into the ramen: ½ per bowl.
Should look like this